LETTERS: Nasi lemak, our humble kampung Malay breakfast, was listed in Time magazine in 2016 as one of the 10 most healthy international breakfasts.
Time said that it was healthier than cereal, a common American breakfast, and surprisingly delicious that offered lots of protein and carbs.
The magazine even suggested that Americans eat it for breakfast.
Nasi lemak is fragrant rice cooked in santan or coconut milk with pandan leaves in the northern states. Cinnamon and cloves are added to make the rice more fragrant.
A cup of cooked nasi lemak is spread on a banana leave topped with a spoonful of sambal ikan bilis, sliced cucumber and half a boiled egg.
Today, nasi lemak is sold in the streets at RM3.50 to RM3.90 per packet.
I remember back in 1940, nasi lemak with a little sambal packed in banana leaf was sold in my school canteen at one sen a packet, and with another sen for a drink, it was enough for a young boy's breakfast.
Nasi lemak has now become a world-famous breakfast among Americans, Europeans and Canadians.
You can find nasi lemak in New York, San Francisco, Dallas, Los Angeles and of all places, Las Vegas.
You can also get nasi lemak at all Malaysian Malay and Chinese restaurants in London, Birmingham, Manchester, Liverpool and even in Scotland.
One thing is for sure. Where there are Malaysians, there will be nasi lemak. Even in Paris, Amsterdam and Canada, you cannot miss the dish.
In Malaysia, nasi lemak is everywhere and at all times of the day — in fast food restaurants, street stalls, Indian and Chinese coffee shops, kopitiam, pasar malam, Nyonya restaurants and five-star hotels.
The most expensive nasi lemak is sold at RM78 a plate at a restaurant in Hong Kong. It is expensive because of add-ons like fried chicken, sambal sotong, sambal udang, rendang and sunny side eggs.
Malaysians married to Americans in the US are also promoting nasi lemak in their homes.
I hope nasi lemak will be declared a Malaysian national heritage dish. It is now world famous, just like the Korean kimchi and the Japanese sushi.
NOR SHAHID MOHD NOR
Kelana Jaya, Selangor
The views expressed in this article are the author's own and do not necessarily reflect those of the New Straits Times